Chocolate Chip Potato Chip Cookies

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In looking for a new cookie recipe to break in my new-to-me oven, I decided to check out my favorite food blog. I wanted to try a new recipe–perhaps something a little different– and sure enough, the Ninj (a.k.a. the Yankee Kitchen Ninja) did not disappoint. There in the archives of the website I found what I was looking for: chocolate chip potato chip cookies. I know, I know. Initially the combination sounded a bit strange to me too but if you love the combination of sweet and salty the way I do, these cookies are for you.

Don’t think traditional Toll House cookies here; these are more buttery and have a texture along the lines of shortbread. They are sweet without being overly sweet with the sweetness being cut by the surprise hint of saltiness. By substituting mini chocolate chips for the traditional size you also get more chocolatey goodness in every bite. How can you argue with that? My initial plan had been to bake the cookies, eat one or two then send the rest to work with Glenn. Do you want to guess how many cookies actually made it out the door?

CHOCOLATE CHIP POTATO CHIP COOKIES

For the cookies:

2 sticks unsalted butter, at room temperature

3/4 cup sugar, divided

1 teaspoon vanilla

1/2 cup crushed potato chips

2 cups flour

1/2 cup mini chocolate chips

For the topping:

2 tablespoons crushed potato chips

2 teaspoons kosher salt

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • Place the butter and 1/2 cup of the sugar in a large mixing bowl. Using an electric beater, blend the butter and sugar together until creamy.
  • Add the vanilla and mix until incorporated. Add the potato chips and flour and fold together until combined. Stir in the chocolate chips.
  • Place the remaining 1/4 cup of sugar in a small bowl.
  • Using a small scoop to measure, take tablespoon sized pieces of dough and roll them into small balls.
  • Roll the balls in the sugar and place on the prepared baking sheets. Use the flat bottom of a measuring cup or the bottom of a juice glass to flatten the balls into discs.
  • Sprinkle a small amount of the topping on each cookie.
  • Bake for 15 minutes or until the edges of the cookies are lightly browned. Allow to cool for 5 minutes on the sheets then move to a wire rack to cool completely.

Yields:  3 dozen cookies

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One thought on “Chocolate Chip Potato Chip Cookies

  1. sophiebowns March 13, 2014 at 12:54 Reply

    Ohh, I love this idea!

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